Groundnuts originated in South America. The Portuguese took them to West Africa in the 16th century. Groundnuts are now grown in most tropical, subtropical and temperate countries between 40°N and 40°S latitude in Africa. Groundnuts are a small erect or trailing herbaceous legume, about 15 to 60 cm high. The fruit is a pod with one to five seeds that develop underground within a needle-like structure called a peg. The seeds are rich in oil (38-50%), protein, calcium, potassium, phosphorus, magnesium and vitamins. Groundnuts have also considerable medicinal value. They are reported to be useful in the treatment of diseases such as haemophilia, stomatitis, and diarrhoea. Africa is the secondary centre of diversity for groundnuts.Maturity Duration: 3-4.5 months
Expected Yield: 2000kg/ha
Growing Season per Year: Twice on rain-fed and thrice on irrigation
Nutritional Value: Energy 567 / 28%; Carbohydrates 16.1 / 5%; Fat 49.2 / 76%; Protein 25.8 / 52%; Calcium 92.0 / 9%; Phosphorus 376 / 38%; Iron 4.6 / 25%; Pottasium 705 / 20%. They are also medicinal in value.
Altitude: 0 - 1500 m
Rainfall: 500-600 mm
Temperature: 30°C
Soils: Crumbly, well-drained soils
PH: 5.5 to 6.5
